Triple ginger & spice cake

Triple ginger & spice cake

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(59 ratings)

Prep: 20 mins Cook: 15 mins


Cuts into 16 squares

If you're looking for a slice with spice, try this deliciously moist and sticky ginger cake

Nutrition and extra info

  • un-iced

Nutrition: per serving

  • kcal360
  • fat14g
  • saturates9g
  • carbs57g
  • sugars39g
  • fibre0g
  • protein46g
  • salt0.81g
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  • 250g pack butter



    Butter is a dairy product made from separating whole milk or cream into fat and…

  • 250g dark brown muscovado sugar
  • 250g black treacle
  • 300ml milk



    One of the most widely used ingredients, milk is often referred to as a complete food. While cow…

  • 2 eggs



    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

  • 100g glacé ginger from a jar, finely chopped
  • 375g plain flour
  • 2 tsp bicarbonate of soda
    Bicarbonate of soda

    Bicarbonate of soda

    Bicarbonate of soda, or baking soda, is an alkali which is used to raise soda breads and full-…

  • 1 tsp allspice
  • 2 tsp ground ginger



    Mainly grown in Jamaica, Africa, India, China and Australia, ginger is the root of the plant. It…

For the icing

  • 3 tbsp ginger syrup from the jar



    Mainly grown in Jamaica, Africa, India, China and Australia, ginger is the root of the plant. It…

  • 5 tbsp icing mix


  1. Butter and line a 23cm square baking tin (or use a shallow roasting tin, approx 30 x 20cm). Heat oven to 160C/fan 140C/gas 3. Put the butter, sugar and treacle into a saucepan and heat gently for about 5 mins until the butter and sugar have melted. Stir in the milk. The mix should be just warm to the touch; if not, leave to cool a little longer, then beat in the eggs.

  2. Mix the chopped ginger and dry ingredients together in a large bowl and make a well in the centre. Pour the melted mix into the well, then gradually draw the dry ingredients into the wet with a wooden spoon, until you have a thick, smooth batter.

  3. Pour the batter into the prepared tin, then bake for 1 hr until risen and firm to the touch. Resist taking a peek beforehand; the cake will sink if the oven temperature drops too quickly before it's cooked through. Poke a skewer into the centre to check that it's cooked - it should come out clean. If not, give it 10 mins more and check again. Leave the cake to cool in the tin. Once completely cool, turn out of the tin ready for icing, or wrap well in cling film and keep in a cool, dry place for up to a week.

  4. To make the icing, sift the icing sugar into a bowl and add the gingery syrup. Beat well until you have a smooth, runny icing. Once the cake has cooled, drizzle with icing and cut into squares. If you're planning to let the cake mature for a while, make the icing on the day you want to cut it.

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Comments, questions and tips

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20th May, 2010
I think this is one of the best ginger cakes I have made. Everybody loved it. Will make for my coffee morning.
22nd Dec, 2009
21st Sep, 2009
Such an easy recipe that even I couldn't go far wrong. Really moist and gingery and delicious.
13th Sep, 2009
This is the best ginger cake I've ever tasted...absolutely delicious!
5th Jun, 2009
This ginger cake is just gorgeous! It's incredibly easy to make, moist and full of flavour. The rich ginger taste would be great for Christmas or Guy Fawks, but so nice that I think it will be an all-year-round favourite in my house. I melted the butter etc in the microwave, and baked the mixture in my veg roasting pan. So simple - you don't need a hob, or even a cake tin! Thank you for a first rate recipe.
13th May, 2009
very nice sticky cake but too much treacle as a cake for my tastes although would be a great pudding, warm with custard. Next time I will use mainly golden syrup instead with a tablespoon of treacle and see how it goes.
9th Mar, 2009
Forgot to rate it :)
9th Mar, 2009
Amazingly easy and comes out perfect. I made given quantities (substituting half of ginger in syrup for some crystallised ginger) and it made 3 x 1lb loaves (1hr exactly cooking) Great!!!
18th Feb, 2009
Does anyone know how long this cake can last outside the freezer? I made a batch of them over Christmas and still have one that's been in my fridge. I did feed it with Ginger wine but I'm not sure if it's still edible. Any thoiughts would be welcome - or I could just be my own guinea pig :-) I've also discovered that using unsalted butter gives it a less savoury taste - there was just a hint of saltiness it might have been the butter I used.
11th Feb, 2009
This is an absolutely delicious cake - makes enormous quantities though! I've made the recipe several times now and it's always a hit.


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